Combine miso, honey, ¼ cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.
At least 30 minutes (and as much as several hours) before you start cooking, rinse and drain the tofu. Place it between several layers of paper or cotton towels and weigh it down with something heavy. (I sometimes use a heavy saucepan.) After the tofu has had a chance to drain, cut it into triangular wedges that are about ½-inch thick. Depending on the shape of your block of tofu, you want to have about 24 small wedges of tofu.
Preheat the oven to 350 degrees F. Lightly spray or brush a baking sheet with oil.
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar and Sriracha until evenly combined. Spread the tofu wedges evenly on the prepared baking sheet. Brush half of the hoisin mixture over the tops of the tofu. Bake until the tofu becomes crisp and dark brown, 15- 20 minutes. Remove the pan from the oven, flip the tofu and brush the remaining hoisin mixture over the unbaked sides. Return to the oven until the second side is crisp and dark brown, 15-20 minutes.
In a large bowl gently toss the cabbage, carrots, and avocado in miso dressing (you may not need all of the miso dressing). Divide the dressed salad between four large bowls. Top each salad with a fourth of the baked tofu. Sprinkle with white sesame seeds. Serve immediately